We go through the mushrooms fairly quickly. We love them in omelettes, stir fry, and as “jerky”. It is a really quick and easy way to enjoy one of our favorite vegetables. We refer to it as mushroom jerky because we eat it that way and it is the perfect “meat-like” snack.
Mushrooms have compounds the boost the immune system, aid in preventing cancers and infections. Research has also shown them to be beneficial for auto-immune diseases like arthritis and lupus.
In an effort to manage my Discoid Lupus, mushrooms are a regular part of my weekly diet. This has become one of my favorite ways to eat mushrooms because they are so easy to prepare and easy for on the go munching. 🙂
This butter is versatile and goes on everything from cheesecake to morning pancakes. It takes less than 30 minutes to get everything into the slow cooker and then the rest is well…like butta.
I have made this with both a fresh pumpkin and pumpkin puree, and they booth taste phenomenal. I do prefer the fresh pumpkin. Just because I love saying I baked pumpkin butter from a fresh pumpkin. 🙂
My dad is from Texas, and he is always reminiscing about his years as a young man in Texas and his aunts spending hours in the kitchen canning everything from pears to figs. I enjoy making up a batch of something to bring back the taste of home for my Pop. I have yet to conquer pear preserves for him. I’m still working on that one. Stay tuned. 🙂
“An apple a day keeps the doctor away”
Valuable source of pectin, a soluble fiber that can help lower “bad cholesterol” and prevent colon cancer
Reasearch has found that adults who eat apples have smaller waistlines, less abdominal fat, and lower blood pressure than those who don’t.
Current research shows apples may prevent asthma in children
Rich in flavonoids – good for heart and lungs
Good source of potassium, which can prevent fluid retention
Note: Keep apples away from heat and light which will deplete the vitamin C content. Try keeping them in a plastic bag with air holes in the fridge, or a cool, dark cupboard.
Prepping apples: If you make apple chips place slices in a bowl of ice coldwater with 1-2 tablespoons of lemon juice to prevent browning.
Oh, My!!! The combination of Apples and Pumpkin makes this our favorite spread for the Fall. You can truly eat it out of the jar. We love to top Thanksgiving Cheesecake with it, and it is "hush yo mouth" delicious.
10-12 apples, peeled, cored and sliced
1 pumpkin pie pumpkin or 29 oz can of pumpkin purée
½ cup maple syrup
2 tsp pumpkin pie spice
¼ teaspoon salt
1 tablespoon vanilla extract
Place apples in slow cooker. In a medium bowl, pumpkin pie spice and salt. Sprinkle over the apples and stir gently to combine. Cook on low for 10 hours.
If using a pumpkin pie pumpkin cut the pumpkin in half and clean out seeds. Place pumpkin on cookie sheet bake in the oven for one hour at 350. Once done remove from oven and let cool. Once cooled remove the husk and slice pumpkin into pieces. Then place pumpkin pieces into the crockpot along with the apples and allow it to continue cooking. If using canned pumpkin purée you can add the pumpkin to crockpot and continue.
Remove cover, stir in vanilla extract and use an immersion blender to puree the apple butter until completely smooth. (Alternately, you could puree in batches in a food processor or regular blender.) If you want the apple butter thicker, you can continue to cook it on low with the lid of the slow cooker slightly ajar so that steam can escape.
Allow the mixture to cool, then spoon into jars and store in the refrigerator for up to 2 weeks, or freeze for up to 2 months